Cost/Serving: $0.35
Yield:[6 servings] / Serving Size = 1/2 cup
Ingredients:
Directions:
Yield:[6 servings] / Serving Size = 1/2 cup
Ingredients:
2 tablespoons mayonnaise
2 tablespoons French dressing
½ teaspoon salt
2 cups cooked brown rice, chilled*
½ cup frozen green peas, thawed
½ cup diced celery
½ green pepper, diced
¼ cup raisins
Directions:
1. Wash all fresh vegetables.
2. Collect, dice, and measure all ingredients before starting to prepare the recipe.
3. Mix mayonnaise, French dressing, and salt in a large bowl. Add chilled rice, peas, celery, green pepper, and raisins. Mix well.
4. Cover and refrigerate for one hour. Serve cold.
5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative! Add any washed fresh, frozen (thaw first), or canned vegetables to the salad.
* Cook rice according to package directions. The package will indicate how much uncooked rice is needed to make 2 cups of cooked rice.
This recipe and photo used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.